Description
Classic Italian Spaghetti and Meatballs featuring tender veal meatballs simmered in a rich tomato basil sauce, served with perfectly cooked al dente spaghetti and topped with pecorino romano cheese.
Ingredients
Meatballs
- 2 lbs ground veal (regular ground)
- 1 cup breadcrumbs (coarse ground is better)
- 1/2 cup pecorino romano cheese (ground)
- 3 sprigs parsley (finely chopped)
- 1 clove garlic (minced)
- 3 eggs
- 1 tsp salt
- ground pepper (to taste)
Tomato Sauce
- 3 cups tomato passata
- 1 tbsp tomato paste
- 3 tbsp olive oil
- 1 clove garlic (minced)
- 1 tsp salt
- ground pepper (to taste)
- 3 basil leaves (whole)
Pasta
- 17 oz spaghetti (1 small package)
Instructions
- Prepare the Sauce: Heat olive oil in a large saucepan (6 quart or jumbo size). Sauté the minced garlic until fragrant, then add the tomato passata, tomato paste, salt, pepper, and whole basil leaves. Bring the mixture to a boil, then immediately reduce the heat to a low simmer.
- Mix the Meatballs: In a mixing bowl, combine the ground veal, coarse breadcrumbs, pecorino romano cheese, finely chopped parsley, minced garlic, eggs, salt, and pepper. Mix until all ingredients are thoroughly combined.
- Form the Meatballs: Using damp hands to prevent sticking, roll the mixture into approximately 2-inch diameter balls. Place each formed meatball on a plate as you finish rolling.
- Boil the Meatballs: Bring a large 4-quart pot of water to a boil. Carefully drop the meatballs into the boiling water and let them cook for about 5 minutes to firm up and partially cook.
- Simmer Meatballs in Sauce: Using a slotted spoon, transfer the meatballs one by one into the simmering tomato sauce, making sure each meatball is coated with and submerged in the sauce. Let them simmer gently for 30 minutes so flavors meld and meatballs cook through.
- Prepare the Pasta: While the meatballs simmer, cook the spaghetti according to the package instructions until al dente. Drain the pasta but retain some pasta water if needed.
- Combine Pasta and Sauce: Transfer the drained al dente pasta into the saucepan with the hot tomato meatball sauce. Toss well to finish cooking the pasta in the sauce and coat evenly.
- Serve: Remove the meatballs with a slotted spoon onto serving plates and plate the sauced spaghetti. Garnish generously with additional grated pecorino romano cheese. Serve immediately for a classic, comforting Italian meal.
Notes
- Use damp hands when forming meatballs to prevent sticking.
- Partially boiling meatballs before simmering ensures they hold shape and cook evenly.
- Simmering meatballs gently in sauce for 30 minutes allows flavors to develop fully.
- Finishing pasta by tossing it in the sauce enhances flavor absorption and creates a cohesive dish.
- Adjust seasoning with salt and pepper to taste at each stage.
